MINI BRANDIED CHERRY CHEESECAKES (COUPLES' DELIGHT): lower-fat, fresh fruit

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Very pretty, very tasty, very satisfying...

Sweet (in all senses) little Cherry Cheesecake pots pack a punch,
 flavour wise!  'Gorgeous! Perfectly proportioned.'

The English cherry season is upon us again - how lucky we are! - and large trays of them in major supermarkets are very reasonably priced.

This new recipe from 67goingon50 makes the most of the abundance of the fat, juicy orbs by teaming them with a light no-bake cheesecake and a satisfyingly crunchy crumb base.  

They pots are small - 67 used half cup disposable wine glasses* - but the layers are so rich, they are truly satisfying.  And the focus on brandy soaked cherries certainly makes up for the pots' size. 

The recipe is geared for small households but is easily multiplied for families or crowds.

Cost: £1.50'ish

Makes: 3

Ingreds;

scant 1/2 cup cherries, rinsed and stems removed

couple of shots of cherry or ordinary brandy OR orange juice

1 tbsp sugar

3-4 small digestive biscuits, placed in a bag and bashed by hand (blitzing them in a processor makes the crumbs too fine)

1-2 tbsp melted butter

1/3 cup Greek yoghurt  

1/3 cup supermarket cream cheese

1/4 tsp vanilla

Method:

1. Remove pits from cherries, either with a special pit-remover (Amazon), or by hand, cutting away the fleshy sides then the remainder still left on the cherry pit (the cherry pieces should be the size of half a cherry or less) 
2. Mix with brandy and sugar; cover with clingfilm; refrigerate overnight
3. Whisk together yoghurt and cream cheese; refrigerate overnight
4. Steps 1-3 can be completed the night before needed
5. When ready to serve, mix digestive crumbs with melted butter...it should have a few crunchy bits
6. Remove a generous tablespoon of the biscuit base and set aside; divide the rest between three half-cup containers 
7. Take a few teaspoons of juices from the cherries and stir them into the cheesecake mix either until streaks form or the mix takes on a pale pink colour.  Pour the cheesecake mix, as evenly as possible, over the cookie crumbs -  the layers in the pots will not be overly large
8. Divide the cherries and brandied juices between the three cups; sprinkle a few cookie crumbs decoratively on top.  Refrigerate until very cold.

*Nisbets mail order

Comments:

'Looking at this, I thought it wouldn't be nearly enough to satisfy but the Cherry Pot was perfectly proportioned; the fat, juicy fruit nestled in brandy juices were the (sorry!) 'cherry on top'.  Gorgeous!' Retired writer

Tips:

1.  Replace crumb garnish with toasted flaked almonds or a bit of softly whipped double cream or a couple of teaspoons single cream

2.  Serve in a single bowl with serving spoon

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This recipe was developed by B  Lee/Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.